... to think that trifle isn't trifle if there's no jelly in it?

[evalyn]

OP wants trifle made without jelly. I think trifle has to have jelly or it's not trifle. Which of us is BU?

the old "Birds" v "proper" trifle debate... "proper" trifle does not have jelly - it is unctuous and oozing, grown up and thoroughly delicious... "Birds" style has set jelly in it and is for kids birthday parties only.

YABU. Proper trifle is sponge soaked in sherry topped by loads of custard and cream and fruit. Jelly has no place in a trifle.

No place for jelly in a decent trifle...

I hate jelly.

I don't mind jelly in trifle, but try and fob me off with an alcohol-free trifle and I will be very unhappy.

Yabu

There's no jelly in proper trifle.

YANBU

Ive never eaten a birds or any other sort of packet trifle. Only ever home made and always with jelly in.

The sponge is soaked in sherry of course and the jelly is 'melted' with some boiling water, then topped up with sherry. Fruit goes in with the jelly, which is topped with custard, then cream with either flaked almonds or chocolate shavings on top.

Very boozy-not for children, but definitely 'proper' trifle.

I like jelly in my trifle and no sherry, I don't like alcohol in desserts

Of course there's jelly in trifle. And sherry. And tinned fruit cocktail.

My auntie's sherry trifle was The Best.

YABU. Jelly in trifle?! My mum's trifle gets you hammered she makes it like Falling has said, with loads of HBC sherry & tinned mandarins!

Knee-question, you are absolutely spot-on with the recipe

No jelly!

I only like chocolate 'trifle' (cream, choc mousse, choc cake in layers with choc sprinkled on top). No jelly at all. You are probably right but I cant stand jelly. Dh loves it though.

No jelly??? No jelly???????!!!!

How dare you! My dh would commit murder if there wasn't any jelly in his trifle.

I make the sponge base myself then soak it in sherry. Then add chopped walnuts and fruit corresponding to THE JELLY. Then I pour on THE JELLY.
Once set, I put on cold, whipped Bird's custard (mixed with double cream),
topped with extra-thick cream, decorated with whatever fruit is inside. I've done this for about 40 years. Our church Harvest Supper always demand one of my huge trifles for part of our dessert.

Really, I can't settle now... no blinking jelly? Whatever is the world coming to???

Jelly free gets my vote too, jelly ruins trifles for veggies too.

Thank you bigTillyMint!

I have been known to whip some Baileys into my cream too. That one got people pissed after a portion!

Proper trifle definitely doesn't contain jelly.

Proper trifle is loads of jelly with fruit, custard, cream, chocolate shavings and little to no nutritional value, just like my granny used to make. Soaked sponge is vile and has no place in any dessert (I also hate tiramisu, come at me MN!)

Jelly has been included in trifle recipes for maybe 200+ years.

I think that time scale qualifies it as a 'proper' recipe.

Some trifle recipes contain jelly, some don't. neither is proper, or not proper, just different.

The other burning question...

Sponge fingers/Savoiardi/ladies fingers, or, slices of jam only [no buttercream] swiss roll?

I've used both, I prefer the swiss roll way, but it can be hard to get the creamless one.

Definitely no jelly!

KneeQuestion, I am coming round for some of your Baileysified trifle

Are all you non-jellyers Southerners? Or posh?

Exactly what I was thinking bigtilly!!

DH says if it hasn't got jelly then it's not trifle - I am inclined to agree!

He is a Yorkshireman and I am complicated. We do live in the South though